Investigation of Olive Leaf Extraction Methods and Its Antimicrobial Effect on Chicken Nugget

Journal of Chemical Health Risks

مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 19 آذر 1401   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jchr.2022.1934884.1350

نویسندگان

Neda Akhavan Abiri¹؛ Shahram Ashraf^{* 2}

¹Department of Food industry, Damghan Branch, Islamic Azad University, Damghan, Iran

²Department of Soil Science, Damghan Branch, Islamic Azad University, Damghan, Iran

چکیده

The purpose of this study evaluation of the antibacterial effect of olive leaf extract on chicken nuggets. In this research, alcoholic solvents, acetone and extraction by ultrasound, and soaking methods were used to determine the antimicrobial properties of olive leaves on chicken nuggets. Different concentrations of olive leaf extract include: 0.5; 0.25% was used and the treatments were kept in the refrigerator for 10 days then the pH and other microbial characteristics were studied in the laboratory of Damghan Azad University. According to the results, the most pH changes were related to alcohol extract (ethanol) and the least pH changes were related to Acetone extract. The results of variance analysis also showed that the treatment of the nugget which contains olive leaf extract had the lowest number of bacteria and the model which contains Acetone extract it has the most amount and number of bacteria. According to the results obtained in this study, chicken nuggets containing 0.5% alcohol had the highest number of bacteria compared to other treatments. At the end of storing the samples in the refrigerator, the ultrasound of the nugget containing olive leaf with 0.5% ethanol had the highest antimicrobial and the nugget sample containing 0.25% acetone extract with the soaking method had the least antimicrobial. As a result ethanol extract from olive leaf and water-Acetone extract could use as natural preservers and suitable antimicrobials in all meat products.

کلیدواژه‌ها

Olive leaf extract؛ Antimicrobial activity؛ Chicken nuggets؛ Alcohol solvent؛ Acetone

مراجع

1. Mellema M., 2003.Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science & Technology. 14(9), 364-373.
2. Biki Bandarabadi M., 2014. The quality of chicken meat and meat is pale, soft and oozing. Agricultural and Natural Resources Research Center of Qom Province.
3. Khosravi F., Sharfinejad H., 2013. Investigating effective factors and indicators for determining meat quality in poultry. Thesis. Birjand University.
4. Rafiee Z., Jafari M., Elami M., Khmeiri M., 2012. Evaluation of antimicrobial activity Agricultural cultivar (Olea Europaea L.) olive leaf extract Go to Eliza's method. Quarterly Scientific-research Journal, Medicinal and Aromatic Plants of Iran. 28(2), 280-292.
5. Abbasvali M., Esmaeili Koutamehr M., Moshtaghi M., Eskandari M.H., 2015.Antibacterial effect of leaf extract of four olive (Olea europaea) cultivars on Staphylococcus aureus. Onl J Vet Res. 19(8), 519-529.
6. Korukluoglu M., Sahan Y., Yigit A., Ozer E.T., Gucer S., 2010. Antibacterialactivity and chemical constitutions of olea europaea L. leaf extracts. J Food Process. 34(3), 383-396
7. Pereira A.P., Ferreira I.C.F.R., 2007. Phenolic compounds and antimicrobial activity of olive (Olea europaea L., Cv. Cobrancosa) leaves. Molecules. 12(5), 1153-1162.
8. Le Floch F., Tena M.T., Rios A.,Valcarcel M.,1998.Supercritical fluid extraction of phenolic compounds from olive leaves .Talanta. 46, 1123-1130.

9- Ahmed A.M., Rabii N., Garbaj A.M., Abolghait S., 2014.Antibacterial effect  off olive (olea europaea L.) leaves extract in raw peeled undeveined shrimp (penaeus semisulcatus). International Journal of veterinary Science and Medicine. 2, 53-56

10. Boskou , D., 2006. History and characteistics of the olive tree. Olive Oil: Chemistry And Technology 2nd Edition: American Oil Chemistry Society Press; Champaign. lL, USA. pp.161
11. Japón-Luján R., Luque-Rodríguez J.M., Luque de Castro M.D., 2006. Multivariate optimization of the microwave-assisted extraction of oleuropein and related bio phenols from olive leaves. Anal Bioanal Chem. 385(4), 753-9.
12. FAO (food and Agriculture organization of the United Nations), 1980, Manual of food quality control, 3-commodities.United Nations, Rome. pp.338.
13. Ritchason J., 2000, Olive leaf extract-Potent antimicrobial, antiviral and antifungal agent, Woodland Publishing: Australia.
14. Pereira A.P., Ferreira C.F.R., Marcelino F., Valentao P., Andrade P.B., Seabra R., Estevinho L., Bento A., Pereira J.A., 2007. Phenolic compounds and antimicrobial activity of olive (Olea europaea L., cv. Cobrancosa) leaves, Molecules. 12, 1153-1162.
15. Taamalli A., Arraez-Roman D., Zarrouk M., Valverde J., Segura-Carretero A., Fernandez-Gutierrez A., 2012. The occurrence and bioactivity of polyphenols in Tunisian olive products and byproducts: a review. Journal of Food Science. 77, 83-92.
16. Wang L., Geng L., 2008. The anti-atherosclerotic effect of olive leaf extract is related to suppressed inflammatory response in rabbits with experimental atherosclerosis. Eur J Nutr. 47(5), 235-43